Mini Lemon Cupcakes With Toasted Coconut Frosting

Ingredients

• 12 tablespoons unsalted butter at room temperature
• 1 cup sugar
• 3 large eggs
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons lemon extract
• 1/4 teaspoon baking powder
• 1 lb cream cheese at room temperature
• 3 sticks unsalted butter at room temperature
• 1 1/2 cups confectioners’ sugar
• 1/2 cup hazelnuts, chopped, toasted
• 7 oz sweetened, shredded coconut, toasted